Ingredients with Measurements:
- 1 lb. formaggelle pasta
- 1 lb. fresh spinach, washed and chopped
- 8 oz. mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking vegetables
- Colander for draining pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the formaggelle pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the sliced mushrooms to the skillet and sauté until they release their moisture and start to brown, about 5-7 minutes.
4. Add the chopped spinach to the skillet and sauté until wilted, about 2-3 minutes.
5. Pour in the chicken broth and heavy cream, and stir to combine. Bring the mixture to a simmer and let cook for 5-7 minutes until the sauce thickens slightly.
6. Add the grated Parmesan cheese to the skillet and stir until melted and combined with the sauce.
7. Season the sauce with salt and pepper to taste.
8. Add the cooked formaggelle pasta to the skillet and toss to coat with the sauce.
9. Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 40g
- Protein: 18g
Substitutions for ingredients:
- You can use any type of pasta in place of formaggelle.
- You can use vegetable broth instead of chicken broth to make the recipe vegetarian.
Variations:
- You can add cooked chicken or shrimp to the recipe for additional protein.
- You can use different types of mushrooms, such as shiitake or portobello, for a different flavor.
- You can add red pepper flakes or hot sauce to the sauce for a spicy kick.
Tips and tricks:
- Be sure to wash the spinach thoroughly to remove any dirt or debris.
- Don't overcook the pasta, as it will continue to cook slightly in the sauce.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the pasta in individual bowls, garnished with fresh herbs and additional Parmesan cheese.
Garnishes:
- Fresh herbs, such as parsley or basil
- Additional grated Parmesan cheese
Pairings:
- Serve the pasta with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth or heavy cream to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Be sure to cook the mushrooms and spinach thoroughly to avoid any potential foodborne illness.
Food history:
- Formaggelle is a type of pasta that originated in the Abruzzo region of Italy.
Flavor profiles:
- Creamy, savory, and slightly earthy from the mushrooms and spinach.
Serving suggestions:
- Serve the pasta hot as a main dish for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian